CHEESEMAKING

Date: 03/23/2013
Time: 10:00am - 11:30am
Cost: $40

This is a great foundation class for beginning cheese makers.
You’ll have fun learning the art of making soft and semi-firm cheeses that you can make at home, in your own kitchen, for a fraction of the cost of store bought cheese.
This class will be taught by Gayle Starbuck of Curds on the Way.
Gayle will start off students with hands on participation in making fresh Ricotta.
After your done making the cheese, you’ll add a drizzle of honey, a sprinkle of cinnamon and then taste it while it’s still warm.
You will learn the basic principles of soft cheesemaking, such as Crème Fraîche and Mascarpone, using Direct-set cultures, and either fresh milk from your own cow or goat, or pasteurized milk from your local market.
To finish up the class, Gayle will provide samples of fresh molded Chèvre (goat milk cheese) garnished with Herbs de Provence and a discussion on duplicating it at home.
Plentiful samples of Crème Fraiche and Mascarpone will also be provided. Your take home bag will have instructions, cheese making tips and recipes.